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Prep Time:
20 minutes

Cook Time:
30 to 35 minutes

Servings:
9 to 12 servings

Prep Time:
20 minutes

Cook Time:
30 to 35 minutes

Servings:
9 to 12 servings

Carolina Coffee Cake

INGREDIENTS

Carolina Coffee Cake

  • Cake
  • 3/4 C. (175 mL) sugar
  • 1/3 C. (75 mL) Crisco® All-Vegetable Shortening
  • 2 eggs
  • 3/4 C. (175 mL) milk
  • 1 3/4 (425 mL) self-rising flour
  • 1/3 C. (75 mL) chopped pecans
  • Crumb Topping
  • 1/2 C. (125 mL) firmly packed brown sugar
  • 2 Tbsp. (30 mL) self-rising flour
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 2 Tbsp. (30 mL) butter or margarine, softened
  • Icing
  • 1 1/2 C. (375 mL) icing sugar
  • 2 Tbsp. (30 mL) hot milk
  • 1/2 tsp. (2 mL) pure vanilla extract

DIRECTIONS

  1. Heat oven to 375°F (190°C). Grease a 10″ cast iron skillet or 9″ (2.5 L) square cake pan (line with parchment paper). In large bowl, combine sugar and shortening; beat until light.
  2. Add eggs 1 at a time, beating well after each addition. Add milk; beat until blended. Stir in flour and pecans; blend well. Pour batter into greased skillet or cake pan.
  3. In small bowl, combine all crumb topping ingredients; mix until crumbly. Sprinkle over batter.
  4. Bake at 375°F (190°C) for 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool in pan for 15 minutes.
  5. In small bowl, combine all icing ingredients; stir until smooth. Drizzle icing over warm cake.